Ojiya, Niigata, Japan｜Maruichi

On holidays, customers start lining up 10 minutes early. A very popular shop. The atmosphere inside the restaurant is nice, the customer service is polite, and the food is excellent. Recommended.

A popular Masato soba restaurant. Wild vegetable tempura is good during spring. The Nunori soba noodles were delicious. However, the portion was large and it was a little difficult for me, who doesn't eat much, to finish it all.

A soba restaurant located between Ojiya and Tokamachi. Even if you have a car, the restaurant is not easily accessible, but it is worth visiting. This soba does not use any wheat flour as a binder, and is made only with "Ojiya buckwheat flour" and funori. The scent of buckwheat, the smooth texture, and the ideal hegi soba with seaweed. The soba tsuyu is crispy with the effect of soda-bushi, and is moderately sweet, with a strong umami and aroma that is not too salty. If you add sobayu at the end, you will probably end up drinking as many cups as you like. A set of mini tempura bowls. The way the tempura is fried is also the best, and it is very delicious in combination with Uono Koshihikari. You can also taste home-grown rice doburoku, which was produced using the 2002 Structural Reform Special Zone system. This time I was a driver, so I bought a four bottle and went home. I enjoy drinking at home. There are still many Michelin investigators that this place has not been awarded a Michelin.